Sheet Pan Buffalo Chickpea Nachos

Vegetarians should not miss out on the deliciousness that nachos offer and my Sheet Pan Buffalo Chickpea Nachos are the perfect solution! Spicy buffalo-coated chickpeas make for a filling meat substitute while crunchy chips, toppings, and melty cheese turn this dish into the perfect healthy comfort food.

Raise your hand if you love nachos! I love making nachos at home. It is a filling snack, appetizer, or meal on game night. Nachos are a dish that can be easily tailored to your taste buds because all toppings are optional and interchangeable. 

Perhaps my favorite part of homemade nachos is using a sheet pan to make Sheet Pan Buffalo Chickpea Nachos, my current favorite recipe. All ingredients are easily layered on a rimmed sheet pan before baking to warm the ingredients and melt the cheese. It is the most simple recipe ever, and the flavors are explosive and complex. Sheet pan nachos are great for any home cook - beginner or advanced.

These nachos are also perfect for a party with both meat-eaters and vegetarians. The chickpeas are filling and have great texture, so the meat is not missed. Plus, I like to use all kinds of healthy toppings such as kale, red onion, tomatoes, and fresh jalapeno. You can eat crispy, cheesy nachos without all the guilt with these healthy Sheet Pan Buffalo Chickpea Nachos!

The Importance of Toppings on Sheet Pan Nachos

While the protein, chips, and cheese are the bulk of what makes nachos so spectacular, the toppings are often overlooked. Toppings on nachos are essential for freshness and additional crunch. To me, the crunch of the chips is not enough. I also want some crisp, fresh veggies to cut through all of the cheesy richness. 

As you may be able to tell, I love a wide variety of toppings on my nachos. My chosen toppings for these sheet pan nachos are kale, enchilada sauce, onions, garlic, buffalo chickpeas, tomatoes, jalapenos, and of course, cheese. You can add additional toppings such as plain Greek yogurt, sour cream, avocado, hot sauce, or anything else you like on nachos.

The freshness of the toppings contrasting with the meaty buffalo chickpeas and cheese is truly mouth-watering. Without fresh toppings, the nachos become too rich. This recipe makes a lot of nachos to share, so don't skip on the fresh toppings!

Why I Love Using a Sheet Pan

Sheet pan nachos are a one-dish meal. You build your nachos right in the same pan you bake them in. Not only that, but you serve the sheet pan nachos in the same vessel, hot out of the oven. This makes both cooking and clean-up a breeze. 

A sheet pan creates a sharable experience for guests. It has tons of surface area for nachos, so you can fit a lot on the pan. It is long and wide so it is perfect for a party appetizer, as people can help themselves. Seriously, if you haven't used a sheet pan for nachos before, now is the time!

Ingredients in Sheet Pan Buffalo Chickpea Nachos

• bagged organic tortilla chips
• 1 can green enchilada sauce
• 1 tablespoon extra virgin olive oil
• 3 garlic cloves, minced
• 1 red onion, chopped
• 2 cups organic kale, de-stemmed + chopped
• 1-2 cups grape tomatoes, halved
• 1-2 jalapeños, finely diced
• 2 cups shredded Mild cheddar cheese
  For the Buffalo Chickpeas:
• 1 can chickpeas, drained + rinsed
• pinch of sea salt + black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon dried parsley
• ½ teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• ½ teaspoon red pepper flakes
• 2 cups Buffalo sauce, store-bought or homemade
• 1 tablespoon raw honey
  For the Toppings:
• Low-fat Greek yogurt or sour cream
• Guacamole or sliced avocados
• Your favorite condiment sauce

How to Make Sheet Pan Buffalo Chickpea Nachos

Preheat your oven to 400 degrees Fahrenheit and prepare a sheet pan by lining it with parchment paper.

In a saucepan, heat 1 tablespoon of olive oil. Add the garlic and onions and sauté until translucent and fragrant, about 2-3 minutes. Remove them from the heat.

To make the Buffalo Chickpeas:

In a medium skillet over medium-high heat, add the butter and let it melt. Add in the chickpeas along with all seasonings and mix together until beans are fully coated. Pour in the buffalo sauce and honey and mix again until fully coated and let cook for 8-10 minutes or until sauce becomes thick and begins to bubble. Remove from heat and Set them aside.

Add the tortilla chips to the prepared sheet pan, spreading them out evenly. Then top with chopped kale, enchilada sauce, sautéed onions/garlic, buffalo chickpea mixture, shredded cheese, tomatoes, and jalapeños.

Bake the nachos for 15-20 minutes, until veggies and beans are tender and cheese has fully melted.

Top everything with Greek yogurt (or sour cream), your favorite condiment, and guacamole, if desired.

Bon Appetit!

More Recipes You Will Love!

If you love these Sheet Pan Buffalo Chickpea Nachos, you will also enjoy these recipes:

• Black Bean + Quinoa Skillet Nachos
• Loaded Vegan Queso Skillet Nachos
• Vegan Sweet Potato Sheet Pan 'Nachos'
• Sheet Pan Maple Apple Chicken + Veggies
• Vegan Peanut Butter Chocolate Chip Sheet Cake

Sheet Pan Buffalo Chickpea Nachos

5 from 1 vote

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Serves: 8 Servings

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Ingredients

NACHOS:

• 1 (12 oz.) bag organic tortilla chips (I use Xochitl; Ensure that it's GF-friendly for option!)
• 1 (10 oz.) can green enchilada sauce
• 1 tablespoon Extra virgin olive oil
• 3 garlic cloves, minced
• 1 red onion, chopped
• 2 cups organic kale, de-stemmed + chopped
• 1-2 cups grape tomatoes, halved
• 1-2 jalapeños, finely diced
• 2 cups shredded Mild cheddar cheese

BUFFALO CHICKPEA:

• 1 tablespoon unsalted butter, for cooking
• 1 (15 oz.) can chickpeas, drained + rinsed
• pinch of sea salt + black pepper
• ½ teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• ½ teaspoon red pepper flakes
• 2 cups Buffalo sauce, store-bought or homemade (Ensure that sauce is GF-friendly if needed!)
• 1 tablespoon raw honey (See Notes!)

TOPPINGS:

• Low-fat Greek yogurt or sour cream
• Guacamole or sliced Avocados
• Your favorite condiment sauce

US Customary - Metric

Instructions

TO MAKE NACHOS:

• Preheat your oven to 400 degrees Fahrenheit and prepare a sheet pan by lining it with parchment paper.
• In a saucepan, heat 1 tablespoon of olive oil and add the garlic and onions and sauté until translucent and fragrant, about 2-3 minutes. Remove from heat.

TO MAKE BUFFALO CHICKPEAS:

• In a medium skillet over medium-high heat, add the butter and let it melt. Add in the chickpeas along with all seasonings and mix together until beans are fully coated. Pour in the buffalo sauce and honey and mix again until fully coated and let cook for 8-10 minutes or until sauce becomes thick and begins to bubble. Remove from heat and Set them aside.
• Add the tortilla chips to the prepared sheet pan, spreading them out evenly, followed by: chopped kale, enchilada sauce, sautéed onions/garlic, buffalo chickpea mixture, shredded cheese, tomatoes, and jalapeños.
• Bake for 15-20 minutes, until veggies and beans are tender and cheese has fully melted.
• Top everything with Greek yogurt (or sour cream), your favorite condiment, and Guac, if desired.
• Wallah!
• Bon Appetit!

Tips & Tricks

• STORAGE: Leftovers can be stored in an air-tight container for up to 3 days. Reheat in the oven when ready serve.
• SWEETENER: You can always substitute raw honey with Agave or maple syrup if preferred.

 

 

 

 

 

Nutrition

Calories: 187kcal | Carbohydrates: 10g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 2346mg | Potassium: 174mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2578IU | Vitamin C: 22mg | Calcium: 257mg | Iron: 1mg

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